1. Heat oven to 350°F. In small bowl, mix
cream cheese and blue cheese with fork until well blended; set
aside.

2. In 1-quart saucepan, stir marmalade and vinegar over low heat until
mixed; stir in figs. Cook over low heat 5 to 7 minutes, stirring
occasionally, until figs are softened. Remove from heat.

3. Remove crescent dough from package, but do not unroll. Cut roll of
dough into 16 slices. On 2 ungreased cookie sheets, place slices
2 inches apart. Press center of each slice to make indentation,
1 1/2 inches in diameter.

4. Place 1 heaping teaspoon cheese mixture into each well. Top cheese
with about 1 tablespoon fig mixture and 1 1/2 teaspoon pecans.